Jackie's Cookbook 6x9 060519 w Bleed

A fellow
talking to
his buddy
says, “You
know, I’m
Irish,
Polish, and
Jewish.
I’ve got a
problem.
Pecan Crusted Tilapia
Ingredients
1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
4 lemon wedges
Directions
Combine first 5 ingredients in a shallow dish. Combine
buttermilk and hot sauce in a medium bowl;
place flour in a shallow dish. Dredge 1 fillet in flour.
Dip in buttermilk mixture; dredge in breadcrumb
mixture. Repeat procedure with remaining fillets,
flour, buttermilk mixture, and breadcrumb mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add 2 fillets; cook 3 minutes on
each side or until fish flakes easily when tested with a
fork. Repeat procedure with remaining oil and fillets.
Serve with lemon wedges.
The Irish in me likes to drink.
The Pollock in me doesn’t
know when to quit. And the
Jew in me doesn’t want to
pay for any of it.”
Page 43